| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Crab meat (chunky) |
| 1 |
sl |
White bread |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Dry sherry |
| 3/4 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Tabasco |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Dry mustard |
| 1 |
c |
Medium thick white sauce |
| 1 |
|
Egg yolk |
INSTRUCTIONS
Remove crusts from bread and cut into 1/4 in squares. Gently combine
everything except white sauce and egg yolk. Blend egg yolk and white sauce.
Gently toss together.
Source: The American Family Cookbook Ben Gross Restaurant, Irwin, PA
Posted to FOODWINE Digest 30 Jan 97 by Rod Grant <rodgrant@MAGI.COM> on Jan
30, 1997.
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